Breakfast is my favorite meal of the day. I can have pancakes, hash browns and eggs at 7 am or pm. I usually try to stay away from heavier breakfast dishes but country fried steak is one that’s just too good to pass up. This particular recipe is an adaption of Richard Blais’ recipe. I’ve always wanted to try his food since he won Top Chef and now I can have one of his own dishes in my very own kitchen. Prepare yourself for the most flavorful country fried steak with sausage gravy and breakfast potatoes!
Country fried steak
45 minTotal Time
2 lb red potatoes, cut into large pieces, skin on
2 tbsp butter
2 cloves garlic, minced
1 tbsp fresh rosemary
3 thyme sprigs
salt and pepper
1 tbsp oil
12 oz bulk pork breakfast sausage
2 tsp grated fresh ginger
1 tsp chopped fresh sage
1/2 tsp chopped fresh rosemary
2 cloves, garlic, minced
3 tbsp flour
3/4 cup heavy cream
Country fried steak
2 12-ounce ribeye steaks
2 large eggs
2 tsp dijon mustard
1/2 tsp Tabasco
1 cup all-purpose flour
2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
1/2 cup vegetable oil
Place cut potatoes in a medium pot and fill with water. Season with salt, cover pot and bring to a boil over medium-high heat. Cook potatoes until a fork can easily pierce through, about 15 minutes. Remove from heat and drain.
Meanwhile, make the gravy. Heat 1 tbsp oil in a saute pan over medium-high heat. Mix sausage with ginger, sage, rosemary, and garlic. Add the sausage to the pan and cook until browned, crumbling up the sausage with a spoon. Remove the sausage from the pan and drain all but 2 tbsp oil from the pan. Add the flour and stir with the fat. Add the heavy cream and bring to a boil, whisking constantly. Add the sausage back to the pan and season gravy with salt and pepper. Simmer another 2 minutes. Keep warm.
Heat cast-iron pan over medium heat. Add butter and melt. Add the potatoes, garlic, rosemary, and thyme. Cook until potatoes are golden brown and crispy. Season with salt and pepper. Keep warm.
Prepare the steaks. Whisk together eggs with dijon mustard and Tabasco in a medium bowl. Combine flour with turmeric, salt, and pepper in another medium bowl. Dredge the steak in the flour mixture, shaking off the excess. Dip the steaks in the egg wash and back to the flour.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the breaded steaks when the oil is very hot and cook until golden brown, about 4 minutes. Flip and cook on the other side until golden brown, another 3-4 minutes. Remove from heat.
Serve steaks with gravy and side of breakfast potatoes.
This recipe is not your average country fried steak recipe. The seasonings in the batter and the double dipping yields a more flavorful crust on the steak. Add more flavor on top of that with sausage gravy and you have a party in your mouth.
If you choose to make the breakfast potatoes as a side, start by making them first. Boil the potatoes then set aside until you ready to finish them on the pan.
Next, make your gravy. Taste the sauce before adding any salt; my sausage had enough salt that the sauce itself didn’t need any more salt. Prepare the steaks by setting up your breading station. I chose to use ribeye steaks but you can also use flat-iron or flank. No matter what meat you use, the procedure is the same.
Cook the meat according to your degree of doneness. Also, keep in mind how quickly the meat cooks will depend on the thickness of the steaks. You can also choose to serve this dish with a light arugula salad tossed in lemon juice. The salad helps balance the heaviness of the steak and gravy.
This country fried steak is incredibly flavorful on its own, but pair it with the gravy and wow! I especially loved the golden crust on the steak with the hint of turmeric. Flavor town here we come!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.